This project has been funded with support from the European Commission.This publication [communication] reflects the views only of the author, and theCommission cannot be held responsible for any use which may be made of theinformation contained therein.

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Project COWINHY aims at the realization of an original training Tool on the Community Guide to Good Hygiene practice for Food Industry and their IMPLEMENTATION. It is firstly directed towards the PRACTICAL aspect and aims to support the understanding of their procedures of development/evaluation and validation.

This project makes it possible to have access to concrete examples of the use of guides in particular in the field of WINE. These training courses are a bond between the theories, regulation, the scientific projections of Research and the practical Applications in the food branch.

1. Protocol of creation

Necessary explanations to understand the creation of the Community Guide to Good Hygiene practice for Food Industry, the situation on the subject today and protocols of creation of the European guides.

In this first part, we will detail :

a. State of the art at national level - National surveysb
b. Methodology of development, evaluation and validation

2. Steps to implement in practice:

Essential part of our tool, it presents the case of good practices guide in a particular field, the viti – vini branch. This part gives an idea of the current orientations in the field of the good practices. It has the role to be a good practices guide, neither national, nor European. It makes it possible to put forward different points of view, different questioning on the subject when a sector has the willing to create the Community Guide. And then, many axes are touched taking into account important practical aspects.

a. European Methodological guide for WINE
b. Thoughts about the creation of the Wine Guide